Oh let’s talk about an easy dinner to fill your weeknight with.
It has salmon, which I guess is my favorite fish because we eat it EVERY Monday night. I should branch out. I know. But then grocery shopping comes around and I get the exact same salmon. Maybe I’ll get some Mahi Mahi this week. Mainly because it’s fun to say…but I probably won’t because salmon.
More on this salad. It has croutons. My whole life I’ve been in love with croutons. They’re carby and crunchy and can MAKE a salad.
ANNNDD I’m calling these croutons grilled cheese croutons because you take a grilled cheese and chop it into little squares. And squares are croutons shaped so grilled cheese croutons it is.
That’s really all there is to this salad. 4 ingredients: salmon, grilled cheese croutons, arugula & basil.
I’ve been trying to use more tahini in my life. That dressing looks like the perfect way. As does this smoothie or avocado + tahini toast. I want to try it all.
But for now, I recommend making this salad and adding one too many grilled cheese croutons.
Salmon Salad with Grilled Cheese Croutons
The perfect light (but filling) dinner for any weeknight.
Yield: serves 2
Prep Time: 10
Cook Time: 25
Total Time: 35 minutes
2 cups arugula
4 large basil leaves, sliced into thin strips
2, 6-oz portions salmon
1/2 tablespoon olive oil
4 slices hearty whole wheat bread
1/4 cup sharp cheddar cheese, grated
2 tablespoons parmesan, grated
Preheat oven to 275ºF. Place salmon on a foil-lined baking sheet and drizzle with olive oil. Sprinkle with garlic powder, sea salt and pepper. Bake salmon until it reaches an internal temperature of 145ºF, about 25 minutes.
Meanwhile, place bread on a greased skillet (I used butter) and top with cheese. Cook over medium heat until cheese is melted and outside of bread it crispy. Chop grilled cheeses into crouton shapes.
Divide arugula and basil between 2 bowls. Top with salmon, grilled cheese croutons and your favorite dressing.
p.s. Friday will involve chocolate.